Scrambled eggs & corn

Yield: 1 Servings

Measure Ingredient
2 teaspoons Butter
2 \N Scallions; including a little of the greens, finely chopped
5 \N Cilantro sprigs; chopped
1 large Ear of corn the kernels removed
\N \N Water
2 \N Eggs
\N \N Salt
1 large Flour tortilla; -=OR=-
2 \N Corn tortillas
2 tablespoons Grated Muenster cheese =OR=- Monterey Jack cheese

MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn.

Cook for a minute or so, add a splash of water and continue cooking until the corn is tender. Season with salt. Beat the eggs with a pinch of salt and a teaspoon of water, then pour them into the pan with the corn and scramble them gently with a fork. Add the grated cheese at the end and stir it in with a few strokes of the fork.

While the eggs are cooking, warm the tortillas in a dry pan. Serve them hot with the eggs and salsa or extra cilantro, as desired.

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